Condensed milk carrot halwa recipe with stepwise photos. This is a quick and easy version of carrot halwa with milkmaid or condensed milk. I am adding this recipe as a few readers did ask me on how to prepare carrot halwa with milkmaid.
Winter is the time of Juicy Delhi carrots in India. So when I get them, I often end up making halwa with them. Apart from this halwa, other sweets you can make with carrots are Carrot barfi and Carrot murabba.
I usually make a good quantity of halwa and keep in the fridge. it stays good for a week. I usually make the halwa with the traditional method of cooking the grated carrots in milk. This time I made the halwa with condensed milk. This is a quick method than the traditional one and takes less time.
I did use 1.5 kgs carrots and it took about 45 mins to make the halwa. So if you halve or reduce the proportion, it will be much quicker. I used sweetened condensed milk (nestle milkmaid) and did not have to use any sugar.
Gajar halwa is one of the most popular halwa variety in India. It is made for any festive occasions. There are many variations to make it. Few other variations posted on the blog are:
- Carrot halwa – although, this traditional method to make halwa takes more time to prepare as compared to other methods. But I prefer this method more because taste-wise it is the best.
- Vegan carrot pudding – made with almond milk.
- Khoya carrot halwa – the addition of khoya gives a nice texture and flavor to halwa.
How to make condensed milk carrot halwa
1. Heat 6 tbsp ghee/clarified butter in a kadai or thick bottomed deep pan. Add the grated carrots (1.5 kg carrots – approx 9 cups tightly packed grated carrots).
2. Saute the carrots till they turn tender. Keep on stirring in intervals while sauteing the carrots. The pics thereafter have been taken in the night and hence the tungsten glow on them.
3. Then add the condensed milk (1 tin sweetened condensed milk or 400 grams).
4. Stir very well.
5. Add the cardamom powder (8 to 9 cardamoms, powdered in a mortar-pestle), ⅓ cup cashews and ⅓ golden raisins.
7. Stir again and simmer the halwa on a low flame stirring often, till the mixture reduces and dries up.
8. Serve the halwa hot or warm or chilled. You can also add the halwa in a tray or box and let it set. When cool, cut in squares and serve the halwa.
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condensed milk carrot halwa
- 1.5 kg carrots - approx 9 cups tightly packed grated carrots
- 6 tablespoon ghee (clarified butter)
- 8 to 9 green cardamoms - powdered in a mortar-pestle
- 1 tin sweetened condensed milk - i used nestle milkmaid 400 grams
- sugar as required - (optional)
- ⅓ cup cashews
- ⅓ cup golden raisins
- Rinse, peel and grate the carrots with a hand held grater or in a food processor.
- Heat ghee in a kadai or thick bottomed deep pan. Add the grated carrots.
- Saute the carrots till they turn tender and are cooked. Keep on stirring in intervals while sauting the carrots.
- Then add the condensed milk.
- Stir very well and add the cardamom powder, cashews and raisins.
- Stir again and simmer the halwa on a low flame stirring often, till the mixture dries up and reduces.
- Check the taste and if required, you can add some sugar. I did not add any sugar as the taste was perfect for us.
- Serve the halwa hot or warm or chilled.
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